Soft pumpkin cookies packed with white chocolate chips. These Pumpkin White Chocolate Chip Cookies are a sweet and welcomed treat during Fall!
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These tasty pumpkin cookies are packed with delicious flavor in every soft cookie bite. With the pumpkin spice, pumpkin puree, and white chocolate chips all pairing so well together, these cookies are a big Fall favorite.
These pumpkin spice white chocolate chip cookies are easy to make, and the hardest part is simply waiting for the dough to chill before scooping. While you can simply skip the chilled part- it's needed if you want those puffy cookies that melt in your mouth!
For more pumpkin recipes, make sure to check out my Pumpkin Banana Bread, Pumpkin Spice Snickerdoodles, and Pumpkin Hand Pies.
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💛 Why You'll Love This Recipe
- Simple ingredients. This recipe uses some very plain and basic pantry staple ingredients like flour, baking soda, butter, and vanilla to create a delicious cookie experience.
- Easy to follow steps. Measure, mix, chill, scoop, and bake. This recipe is simple and easy enough to follow that anyone can make them.
- Delicious results. These cookies practically melt in your mouth. They're so good. Made with real pumpkin puree, warm spices, and white chocolate chips, every bite is an explosion of flavor.
🛒 Ingredients
Pumpkin Puree- Use pumpkin puree for a fresh pumpkin flavor and orange color. If you still have pumpkin puree, make sure to try our No Bake Pumpkin Cheesecake or Edible No Cook Pumpkin Playdough.
Baking Soda- To help the cookies rise nicely as they bake, you will need some baking soda.
Pumpkin Pie Spice- Adding pumpkin pie spice will give us a nice warm flavor in every cookie.
White Chocolate Chips- You will need some white chocolate chips to scatter throughout the dough so that every cookie gets plenty in every bite.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use canned pumpkin wisely. This recipe uses only part of a can, so plan another pumpkin recipe to avoid waste.
Watch for seasonal sales. Pumpkin puree and white chocolate chips are often discounted in the fall.
Chill once, bake twice. If you're already chilling the dough, consider doubling the batch and freezing half.
🥄 Instructions for Pumpkin White Chocolate Chip Cookies
Step 1: Add the butter and sugar to a large mixing bowl (Image 1).
Step 2: Cream together with an electric mixer until light and fluffy (Image 2).
Step 3: Add in the egg, vanilla, and pumpkin puree (Image 3).
Step 4: Mix again to combine (Image 4).
Step 5: In another bowl, add the flour, salt, baking soda, and pumpkin pie spice (Image 5).
Step 6: Whisk together to combine (Image 6).
Step 7: Add the flour mixture to the butter mixture (Image 7).
Step 8: Mix together until smooth (Image 8).
Step 9: Add the white chocolate chips (Image 9).
Step 10: Fold together until well combined (Image 10).
Step 11: Chill the dough in the fridge for at least 2 hours.
Step 12: Using a medium sized cookie scoop (or two rounded tablespoons), assemble cookies on the baking sheet, allowing a few inches of space between each cookie for them to grow (Image 11).
Step 13: Bake at 375 degrees F for 10 minutes and allow to cool completely on the baking sheet before transferring to a wire rack (Image 12).
Serve and enjoy!
👩🏻🍳 Expert Tips
- Make-Ahead Option- For enhanced flavor, refrigerate the white chocolate pumpkin cookie dough for up to 2 days. Longer chilling allows flavors to meld beautifully.
- Overnight Preparation- Prepare the dough in the evening and refrigerate overnight for convenient baking the next day. Enjoy freshly baked cookies for a delightful treat any time!
❄️ Storage and Make Ahead
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
Make Ahead: The cookie dough can be refrigerated for up to 24 hours or frozen for up to 2 months; thaw in the fridge before baking.
🥗 Side Dishes or Pairing Ideas
These pumpkin white chocolate chip cookies pair well with fresh fruit, yogurt, dessert trays, or as part of a fall baking spread.
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❓ Recipe FAQs
These cookies are good for 3-5 days at room temperature if kept stored in an airtight container. Any longer than that and they may become staler. Cookies are best enjoyed fresh.
Yes, these cookies freeze very well. I recommend either flash-freezing them on a cookie sheet for an hour or laying them in an airtight container with wax paper between layers to prevent sticking. Freeze for up to 3 months.
Absolutely! Homemade pumpkin puree or storebought, either one is great with these easy cookies. Just make sure that you don't accidentally grab a can of pumpkin pie filling as that is something else entirely and won't work right with this cookie recipe.
🍽️ More Recipes You'll Love
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🐝 If you tried these Pumpkin White Chocolate Chip Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Pumpkin White Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened - ($0.99)
- 1 cup granulated sugar - ($0.36)
- 1 large egg - ($0.15)
- 1 teaspoon vanilla extract - ($0.03)
- ⅓ cup pumpkin puree - ($0.44)
- 2 cups all-purpose flour - ($0.26)
- ½ teaspoon salt - ($0.01)
- ½ teaspoon baking soda - ($0.01)
- 1 teaspoon pumpkin pie spice - ($0.08)
- 1 cup white chocolate chips - ($1.31)
Instructions
- Cream the base. Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy.
- Add wet ingredients. Mix in the egg, vanilla extract, and pumpkin puree until well combined.
- Mix dry ingredients. In a separate bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice.
- Combine. Add the dry ingredients to the wet mixture and mix until smooth.
- Add chips. Fold in the white chocolate chips until evenly distributed.
- Chill. Refrigerate the dough for at least 2 hours.
- Bake. Preheat the oven to 375°F. Scoop dough using a medium cookie scoop or two rounded tablespoons and place on a baking sheet, spacing cookies a few inches apart. Bake for 10 minutes.
- Cool. Allow cookies to cool completely on the baking sheet before transferring to a wire rack.
Notes
- Chilling: Dough can be chilled for up to 2 days. Longer chilling enhances flavor.
- Make ahead: Prepare dough the night before for easy baking the next day.
- Storage: Store cookies in an airtight container at room temperature for 3 to 5 days.
- Freezing: Freeze baked cookies for up to 3 months. Flash freeze first or layer with wax paper to prevent sticking.
Nutritional Information
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